Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Marius Mihai CIOBANU, Bianca-Maria MĂDESCU, Elena-Iuliana FLOCEA, Mihai Cătălin CIOBOTARU, Diana-Remina MANOLIU, Bianca Georgiana ANCHIDIN, Ioana GUCIANU, Paul Corneliu BOIȘTEANU
The aim of this work focused on the analysis and evaluation of the emulsion stabilizer, Na2H2P2O7 on the colorimetric profile in a meat product with a heterogeneous structure of Sus scrofa domesticus. Water (%), fat (%), protein (%), collagen (%), and salt (%) contents were also monitored. Depending on the fat and water content, the agent absorption may vary, which may affect the uniformity or intensity of the color of the finished product. The experimental samples consisted of a control batch and 0.09% Na2H2P2O7 per 3000 g of meat fed to the experimental batch. Data distribution was evaluated using SPSS Statistics 26.0 software and Graph Pad Prism 9 software. A T-test was applied to evaluate the influence of the Na2H2P2O7 on quality biomarkers (%). Linear regression was applied to determine if there was a linear relationship between Na2H2P2O7 and the CIE(Lab) system parameters: L*(D65), a*(D65), and b*(D65). The results showed significant effects of Na2H2P2O7 in fat content (%) and water (%), thus influencing the colorimetric profile.
[Read full article] [Citation]
